It’s Easter! For those of you that gave up sweets for lent, you’re in for a super special treat for the holiday. I don’t know about you, but I’m a huge fan of carrot cake. Why not treat your crew with some fabulous carrot cake cupcakes?

1. Preheat oven to 350°. If using pecans, use the melted butter and salt to coat the nuts, then spread the coated nuts out in a single layer in a foil- lined pan. Bake 5 minutes. Remove from oven and stir/flip nuts. Bake an additional 5 minutes or until done.2. In a bowl, stir together flour, soda, cinnamon, and nutmeg.3. In a mixing bowl, beat butter, granulated sugar and brown sugar until blended.4. Add oil and beat until blended.5. Add eggs, one at a time, beating just until blended.6. Add flour mixture to butter mixture alternately with milk. 7. Stir in vanilla.8. Fold in carrots, apples, coconut, and *toasted pecans.9. Spoon batter into lined muffin tin.10. Bake at 350° for 18-20 minutes or until a wooden pick inserted in center comes out clean.

Once the cupcakes are cool, ice them with your favorite icing and decorate them so they’re super cute. Me? I’m a fan of these adorable “bunny butt” cupcakes.